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Ingredients:
3 cup pineapple chunks, fresh
1 cucumber, peeled, seeded and choppe
2 scallions, chopped
1 jalapeno pepper, seeded and finely chopped
1 bell pepper, yellow, cored, seeded and chopped
1 cup pineapple juice, unsweetened
1/4 cup lime juice, fresh
1 tsp sugar
1 pinch salt
Instructions:
In a food processor or blender, combine pineapple chunks, cucumbers,
scallions and jalapenos and process until smooth. Add yellow peppers
and, using an on/off motion, process until finely chopped. Transfer
the mixture to a bowl and stir in pineapple juice, lime juice,
cilantro, sugar and salt. Cover and refrigerate until chillled, at
least one hour. The soup can be stored, covered, in the refrigerator
for up to 8 hours.
Makes about 5 cups. Serves 6.
Servings: 6
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. Robert Orben
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Pineapple Salsa Soup Recipe brought to you by Mexican Recipes To-Go
